Confetti Crab Cakes


Photo: Yunhee Kim; Styling: Denise Canter

Makes 4 servings (serving size: 2 crab cakes)


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1 pound lump crabmeat, drained and shell pieces removed (2 2/3 cups)
1/2 cup unseasoned dry breadcrumbs
1/2 cup chopped scallions
1/4 cup finely chopped red bell pepper
1 teaspoon Old Bay seasoning
1/4 teaspoon ground red pepper (optional)
2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon canola oil or butter
Lemon wedges (optional)


Prep: 15 Minutes
Cook: 8 Minutes

1. Combine crabmeat, breadcrumbs, scallions, bell pepper, Old Bay seasoning, and ground red pepper (if using) in a medium bowl. Add mayonnaise and lemon juice; mix with a fork. Form mixture into 8 patties about 3 inches in diameter.

2. Heat oil in a medium skillet over medium heat. Fry crab cakes until browned on the bottom (about 4 minutes); turn and cook 4 more minutes, or until browned and an instant-read thermometer inserted into the crab cake reads 155°. Serve with lemon wedges, if desired.

Created date

September 2007

Nutritional Information

Calories 202
Fat 6 g
Satfat 1 g
Monofat 2 g
Polyfat 2 g
Protein 22 g
Carbohydrate 13 g
Fiber 1 g
Cholesterol 67 mg
Iron 1 mg
Sodium 661 mg
Calcium 87 mg